Note on spinach: The original recipe calls for 10 oz. We made several times with about half that and loved it (meaning that I loved it and Kip liked it). This last time I decided to live dangerously and used about 8 oz. spinach. It did not go over as well, which is what I get for living dangerously. I liked it, and Kip ate it, but didn't eat the whole serving--which was large, but still--and hasn't had any leftovers.) So use more spinach at your own risk.

Bake for about 25 minutes or until you can stick a fork in it and come out clean (between 160 and 180 on an instant read thermometer). Cool a few minutes before serving so it sets up.

Crust:Cost: $.64(flour: .14, butter: .50)(Yeah, you can buy one, but if you have a food processor this takes only about 5 minutes and it tastes so so much better. And of course, even with that real butter, it's cheaper too.)

Stick it in the food processor and process butter and flour leaving pea-sized chunks of butter. Add water, starting with 1/4 C. If it comes together in a ball, proceed to roll it out. If not, add more water by the tablespoon until it does. (Alternately, you can cut the butter in with 2 knives or with a pastry cutter if you don't have a food processor or if you are a purist when it comes to pie crusts.)

Take dough out and roll it to 1/8 inch thickness. Put in ungreased pie pan and shave off overhanging sides. Or, if you're me, cut and patch because your roll-out job wasn't perfectly round or even close and you have places that need more and places with too much overhang.